Wine is drunk like water until the mid-20th century
Until the mid-20th century, wine is served to workers of the land throughout the day; it is considered a food whose energy-giving qualities are equal to that of a thick broth. Workers drink straight from the mouth of the kegs and barrels filled directly in the cellar. These wooden “bottles” are everywhere present during work in the vineyards; they are known by many names and come in many sizes, from 3 dl to 3 litres. Several fine examples are on display at the Wine Museum in Sierre.
Piquette as well
Wine, the main drink for Valais farmers, “gives strength” and “whips you up”, in particular when on the road or while doing work in the countryside. Several litres a day are often consumed. The precious drink is sometimes replaced, out of concern for money, by piquette, a fermented drink low in alcohol made from sugar, water and marc (also called “pomace”, the solid remains left after grapes are pressed).
Other drinks – coffee, whey, tea and other infusions – are also used to quench workers’ thirst while they are working outside. Water is avoided: mountain people steer clear of it, seeing it as a source of weakness. In general, people don’t drink much: mastering thirst is admired.
Source: Histoire de la Vigne et du Vin en Valais, «Des tonnelets pour boire aux champs», par Samuel Pont, ethnologist.